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● Filet Mignon with Balsamic Vinegar
6 tablespoons butter, divided
4 filet mignons, about 4 ounces each
1⁄8 teaspoon celery seeds
1 sprig laurel
1 sprig thyme
1 sprig parsley
3 bay leaves
2 cups beef broth
2 carrots, diced
1 leek, white and light green parts only, diced
5 ounces pearl onions, diced
3 teaspoons mustard seeds
1 sprig tarragon
2 tomatoes, diced
11⁄2 tablespoons fruit chutney balsamic vinegar
In a skillet over medium heat, melt 3 tablespoons of butter. Add the filet mignons and cook on each side until browned, about 1 minute per side. Remove from the skillet and set aside. Prepare a bouquet garni: Fold a piece of cheesecloth in 1⁄2. Arrange the celery seeds, laurel, thyme, parsley and bay leaves in the center of the cloth. Tie into a bundle and secure with butcher's string. In a large pot, combine the beef broth, carrots, leeks, onions, mustard seeds, tarragon and bouquet garni. Arrange the browned meat in the bottom of the pot and cook, covered, over medium heat for 8 minutes for medium-rare. Remove the filet mignons and the vegetables from the pot, set aside and keep warm. Add the tomatoes and the fruit chutney to the pot and cook for 2 to 4 minutes, until the sauce has thickened. Remove the pot from the heat and stir in the remaining butter. Divide the vegetables and the filet mignons evenly among 4 individual plates. To serve, drizzle each plate with 2 tablespoons of sauce from the pot and with balsamic vinegar. ● Serves 4
Wine
Suggestion, Juicy Medium-Bodied: Castello Carboncine-Merlot